Celebrity Chef Chloe Coscarelli’s Personal Taco Recipe

Courtesy Christina Holmes

Flipping through Chloe Coscarelli’s new book,Chloe Flavor, you might not at first realize that all her recipes are vegan. There’s even a forward by celebrity chef Michael Symon, who is known for his meat-centric dishes. On the cover, it does say vegan but in very small letters and only after listing other food adjectives “saucy, crispy, spicy.”

And that’s obviously the point, Coscarelli has shown time and again that vegan food can be delicious, flavorful and can appeal to a wide-range of people.

Her Brussels Sprouts Tacos are no exception. “When most people think of tacos, they think of carnitas or carne asada,” she writes in her book. “But I swear to the vegan gods, these Brussels sprouts are so savory you’ll forget that they’re missing the meat.”

“I made them with my friends Ann Marie and Susan, thinking we were just throwing together a quick, basic lunch, but it turns out these were drop-dead delicious,” she continues. “Ann Marie took home the recipe and tried it on her son—if a six-year-old gives two thumbs up to Brussels sprouts, you know you’ve worked a little magic.”

Whether or not you’re a vegan you’ll want to try this recipe this weekend. The mix of Brussels sprouts, roasted corn and chimichurri sauce is the perfect early spring dish that is great on its own or can be paired with other brunch favorites. It’s also light enough to serve as party food but substantial enough to work as a meal.

Brussels Sprouts Tacos | By Chloe Coscarelli

For the Brussels Sprouts

1 Tbsp Vegetable oil

8 oz Shredded Brussels sprouts (about 2 cups)

1 Tbsp Taco seasoning

.25 tsp Sea salt

For the Corn

1 Tbsp Vegetable oil

2 cups Frozen sweet yellow corn

.25 tsp Sea salt

half a Jalapeño, seeded and minced

2 tsp Lime juice

1 tsp Agave nectar

For the Chimichurri Sauce

.25 cup Raw cashews

.25 cup Water

.5 cup Chopped fresh cilantro

.5 cup Chopped fresh flat-leaf parsley

.25 cup Canola oil

3 Tbsp Lemon juice

2 Garlic cloves

2 Tbsp Agave nectar

.25 tsp Ground cumin

1 tsp Sea salt

.5 tsp Freshly ground black pepper

For Assembly

8 to 12 Small soft corn tortillas

Chopped fresh cilantro

Lime wedges

Pickled Red Onion*

DIRECTIONS:

To make the Brussels sprouts: In a large skillet, heat the oil over medium-high heat. When it shimmers, add the Brussels sprouts, taco seasoning, and salt. Cook, stirring continuously, for about 10 minutes, until the Brussels are slightly softened and charred.

Meanwhile, make the corn. In a separate large skillet, heat the oil over medium-high heat. When it shimmers, add the corn and salt and cook, stirring frequently, for 5 to 7 minutes, until charred. Remove the skillet from the heat and mix in the jalapeño, lime juice, and agave. Taste and adjust the seasoning.

Make the chimichurri sauce: In a blender or food processor, blend all the chimichurri ingredients until smooth.

To assemble, heat a tortilla in a pan over medium-high heat or by placing it directly on the burner over medium-low heat for about 20 to 30 seconds on each side, using tongs to flip. Layer on some of the corn, Brussels sprouts, and a drizzle of chimichurri sauce. Repeat with the remaining tortillas and filling. Garnish each with cilantro, a lime wedge, and *Pickled Red Onion (below), if desired.

Pickled Red Onion*

INGREDIENTS:

Half a red onion, thinly sliced

Two-thirds-a cup Seasoned rice vinegar

DIRECTIONS:

Put the red onion in a small bowl and cover with the vinegar.

Toss to combine and let sit for 1 to 2 hours, until the onions soften.

Store in an airtight container in the refrigerator for up to 2 weeks. Makes about half a cup